Egg recipes to help family get their day off to a great start
Cooking on the
Leigh Pless

Breakfast anyone? These awesome egg recipes will get everyone off to a great start in the morning, and keep your tummy from growling until

noon!

Avocado Bacon

Swiss Cheese Omelet

3 eggs 3 Tblsp. half-and-half Salt and pepper to taste 2 Tblsp. diced ripe avocado 1 oz. Swiss cheese, grated

1 slice crisp bacon

Combine first four ingredients and beat well. Pour into well-oiled omelet pan and cook over medium heat until puffy. Add avocado, cheese and crumbled bacon. Serve either openfaced or folded over.

Baked Chile-Cheese

Omelet

2 C. shredded Cheddar cheese 1 (4 ozs.) can chopped green chiles, drained 2 C. shredded Monterey jack cheese 1 1/2 C. milk 3 Tblsp. flour 1/2 tsp. salt 3 eggs

Picante sauce (optional)

Layer cheese, chiles and Monterey jack cheese in a greased 8-inch square baking dish. Beat milk, flour, salt and eggs. Pour over cheese mixture. Bake uncovered at 350- degrees until set in center and top is golden brown - about 40 minutes. Let stand 10 minutes before cutting. Heat picante sauce and serve with omelet.

Scrambled Egg

Cupcakes with

Cheddar Cheese

Frosting

Baskets: 8 slices white bread, crusts removed 2 Tblsp. butter or margarine, softened Eggs: 2 Tblsp. butter or margarine 7 eggs, beaten 3 Tblsp. chopped fresh chives or

1 1/2 tsp. dried chives Salt 8 (2 x 2-inch) squares

sharp Cheddar cheese

Heat oven to 350-degrees. To prepare baskets, flatten bread slices with rolling pin. Spread butter on one side of each slice. Press bread, buttered side down, into 8 muffin cups. Bake for 12-15 minutes or until lightly toasted.

Meanwhile, prepare eggs. Melt butter in large skillet. Add beaten eggs and chives and cook over medium low heat until softly scrambled. Season with salt, if desired. When bread baskets are done, increase oven temperature to 475-degrees. Fill baskets with scrambled eggs, top each with a square of Cheddar cheese. Return to oven for about 2 minutes or until cheese is melted.

Farmhouse

Frittata

2 Tblsp. olive oil 4 C. Diced Potatoes 1/4 C. chopped onions 1 medium zucchini, chopped 1/2 C. chopped red bell pepper 1 tsp. seasoned salt 1/4 tsp. garlic pepper 6 eggs 1/4 C. milk 1 C. shredded sharp

cheddar Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add potatoes, zucchini, bell pepper, salt, and pepper. Cook and stir two minutes. Reduce heat to low, cover, and cook 8 to 10 minutes, stirring occasionally, until vegetables are tender. In medium bowl, lightly beat eggs with milk and remaining 1/2 teaspoon seasoned salt. Pour over vegetables. Cook over low heat, covered, 10 minutes, or until eggs are nearly set.

Heat broiler. If skillet has plastic handle, wrap with foil before placing in oven.

Broil frittata two minutes or until top is set and browned. Sprinkle with cheese; broil one minute longer until cheese is melted. Cut into wedges to serve.

Eggs in Potato

Hollows

4 C. cold mashed potatoes 1/2 C. crumbled, crisp bacon or diced ham 1/4 C. minced onion 8 eggs 1/4 C. chopped, fresh herbs (tarragon, chives, parsley) 1/2 tsp. black pepper Bacon fat or butter 1/2 C. dry bread crumbs 1 C. shredded cheese (or

cheddar or jack)

Combine mashed potatoes, bacon, onion, herbs and pepper, stirring until well mixed. Grease a shallow baking pan with bacon fat or butter, sprinkle with breadcrumbs.

Spoon 8 mounds of potato mixture into pan.

With back of spoon, make deep depressions, large enough to contain eggs in the potatoes. Bake at 450-degrees for 10 minutes or until potatoes are hot. Reduce oven temperature to 350-degrees.

Break one egg into each potato hollow. Bake for 20 minutes or until eggs are set. Sprinkle with cheese.

Return to oven until cheese melts and eggs are done.